Directions

Ingredients

Step 1

Preheat the oven to 375 degrees F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.

Ingredients

3
tablespoons
VSOP Organic Butter Extra Virgin Olive Oil

3
tablespoons
All Purpose Flour

1
cup
Whole Milk, hot

1
cup
Half & Half, hot

1
teaspoon
Freshly Ground Black Pepper

2
teaspoons
VSOP White Truffle Oil

1
cup
Parmesan Cheese, freshly grated

1
cup
Gruyere, freshly grated, divided

Step 2

In a heavy sauce pan over medium heat add 2 tablespoons of the Butter EVOO. Gradually whisk the flour in the Butter EVOO until no dry spots remain. Pour the hot milk and hot half and half in in to the butter evoo-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat. Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of White Truffle Oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Ingredients

1
cup
Fresh Bread Crumbs

Fresh Ground Black Pepper

Step 3

Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of Butter EVOO with the remaining teaspoon of White Truffle Oil. Toss the Butter EVOO and Truffle Oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling. Serves 6.